When I gift face masks, I usually just mix the dry ingredients in a jar and add a tag with the ingredients & instructions that say to
mix about a teaspoon of the mask mix with either water, raw honey (it they're not vegan), or ACV depending on their skin needs (honey is nourishing and ACV is more deep - cleaning while water is good for any skin type).
Not exact matches
Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first
Mix the roasted garlic with a few
teaspoons of salt and set aside to dry Finely chop the dried herbs
Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are
mixed well, set to dry some more,
about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long
Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding
mix 1 1/2
teaspoons baking soda 1/4
teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1
teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (
about 3 large) 3/4 cup chopped peanuts
Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2
teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and
mix everything together until you form a dough, knead it inside of the bowl for
about 30 seconds and then form it into a ball
(I used my own flour
mix that I keep in the cupboard on hand: 1 - 24oz bag of white rice flour, 1.5 cups of potato starch, 3/4 cup of tapioca starch) plus I think
about a
teaspoon of xanthan gum.
Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for
about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes,
about the same time required to cook the beans / When both are done
mix together with salt (start w / 1
teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
Peel 4 medium potatoes (or whatever is needed to make
about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion
mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
Prep Time: 15 mins Total Time: 45 mins Makes
about 2 cups 1 cup mayo 1/2 cup sour cream 1/2 cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1
teaspoon celery seed 1 small shallot, minced 1
teaspoon Lawry's Seasoned Salt, or to taste 1/4
teaspoon black pepper 1/4 cup finely chopped
mixed herbs (such as dill, tarragon, parsley, basil)
Now we Season:
Mix 1/2 stick of softened butter with whatever aromatics you're feeling and
about a
teaspoon of coarse kosher salt, there's really no exact science to this, we just want to have some sort of paste consistency.
Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4
teaspoon salt 1/4
teaspoon cider vinegar 1/4
teaspoon peppermint extract 1-1/3 cups sugar 1 cup milk chocolate pieces — I used a
mix of dark, bittersweet, and semisweet chips 1
teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (
about 50 candies)-- I used 1 box of candy canes
200g Spelt flour 200g Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze
About 100g
mixed nuts (Pistachios and Hazelnuts) 1/2
teaspoon (or 1) cookie spice
mix (optional, but it's a good addition) A splash of Vanilla
1 large egg white 2
teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2
teaspoon cider vinegar 1/4
teaspoon salt 1/4
teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (
mixed baby salad greens —
about 2 ounces)
If I absolutely had to guesstimate, I'd say I probably used
about 1/16 -1 / 4
teaspoon of
mix - in per cupcake, depending on the ingredient.
6 skinless boneless chicken breast halves 1/2
teaspoon salt 1/2
teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (
about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4
teaspoon salt
Mixed salad greens
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on baking sheet and bake in 350 oven for 5 - 7 minutes / Let leaves dry on pan, then crumble into small pieces, discarding any that aren't completely dry /
Mix with an equal amount of sea salt — mine was
about 2
teaspoons of each, leaves and salt.
3 cups prepared stuffing
mix 1 cup apple cider 2 tablespoons unsalted butter 3/4 cup chopped celery (
about 2 ribs) 1/2 cup chopped yellow onion (1 small onion) 1 tart apple (Granny Smith), cored and finely chopped 1 jalapeño chile, seeded and finely minced 1/2
teaspoon dried thyme 1/2
teaspoon dried crushed rosemary 1 tablespoon minced fresh flat leaf parsley 1/2
teaspoon coarse kosher salt 1
teaspoon cracked black pepper
I hound that I needed to add
about a quarter
teaspoon of xanthan gum to the
mix after the addition of sugar etc..
Ingredients 6 ounces rice vermicelli noodles 1
teaspoon vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1 carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups
mixed greens 2 - 3 scallions, chopped
about 12 cashews, coarsely chopped
After cooking the onions for a total of 20 minutes, add 1/2
teaspoon of dried thyme, 1/2
teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and
mix everything together and cook for
about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and
mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1
teaspoon of soy sauce, 1/2
teaspoon of red wine vinegar and season with freshly cracked black pepper,
mix everything together until well
mixed, also cut 2 diagonal slices from a baguette that are
about 1/2 inch thick and reserve
butter to grease pan,
about 1 tablespoon 1 cup / 4 oz / 115g whole wheat pastry flour 3/4 cup / 4 oz / 115 g yellow cornmeal (coarse) 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon dried
mixed herbs (optional)
2 small to medium bananas mashed (
about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1
teaspoon of
mixed spice 1
teaspoon vanilla extract 1
teaspoon baking powder 1
teaspoon bicarbonate of soda 1
teaspoon of apple cider vinegar Medium carrot finely grated (
about 80g) pinch of salt
https://www.oatmealwithafork.com/2012/07/16/chewy-chocolate-chip-truffles-cashew-free/ I would use the same measurement for the GF oats, and
about 2
teaspoons less with my flour blend or another GF
mix.
After
about 5 minutes add 1 cup of spelt flour to the bowl, 3/4 cup all - purpose flour, 1/4
teaspoon of white sugar, 1
teaspoon of sea salt, 1
teaspoon of dried rosemary, 1/2
teaspoon of dried parsley, and 1 tablespoon of extra virgin Spanish olive oil, and
mix everything together for
about 3 minutes or until well
mixed
2) Sift the flour and add it to the butter and sugar
mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a
teaspoon, scoop up 1
teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving
about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
In bowl of stand
mixer fitted with whisk attachment, whisk together water, honey, whole - wheat flour, and 1/2
teaspoon yeast until very smooth,
about 3 minutes.
To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2
teaspoon of fresh lemon juice, 1/2
teaspoon of dried parsley, season with sea salt and freshly cracked black pepper,
mix it until it's well
mixed, then slowly drizzle in
about 1 tablespoon of extra virgin Spanish olive oil while you continue to
mix, cover the mortar with seran wrap and add it to the fridge
Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2
teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white, chilled, thoroughly
mixed with ice water (
about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8
teaspoon water
Ingredients 4 lean all natural center cut loin chops with bone
about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup chicken broth 1 29 oz can fruit cocktail or chunky
mixed fruit in syrup 2
teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate for 1/2 hour (discard marinade...
- 1 package (4 - serving size) chocolate sugar - free instant pudding
mix - 1 package (
about 10 ounces) soft tofu - 1 heaping tablespoon unsweetened cocoa powder - 1/4 to 1/2
teaspoon instant coffee crystals (more if you like mocha)- 8 to 12 ounces heavy whipping cream, chilled
Begin by making the marinara sauce first, finely mince 2 cloves of garlic, then heat a small sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics,
mix with the oil and cook for
about 30 seconds, then add 1 cup of tomato puree, 1/2
teaspoon on dried parsley, 1/2
teaspoon of dried oregano, 1/4
teaspoon of white sugar, season with sea salt and freshly cracked black pepper,
mix everything together and lower the fire to a LOW heat
Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2
teaspoon of balsamic glaze, 1/2
teaspoon of fresh lemon juice, 1/2
teaspoon of dried dill, season with sea salt and freshly cracked black pepper and
mix everything together, then slowly pour in
about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge
Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to
mix this occasionally, after
about 15 minutes, add a 1/4
teaspoon of white sugar (helps to caramelize the onions) and continue to
mix occasionally, after 20 minutes season the onions with 1/2
teaspoon of dried thyme, sea salt and freshly cracked black pepper,
mix everything together and transfer the caramelized onions to a plate and set aside
To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2
teaspoon of lemon juice, 1/2
teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and
mix everything together, then slowly pour in
about 1 tablespoon of extra virgin Spanish olive oil while you continue to
mix, cover with seran wrap and add to the fridge
1/3 cup and 1 tbsp flour 1/8
teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (
about 1/3 egg) 1/8
teaspoon salt 1/2
teaspoon vanilla extract 1/3 cup dark chocolate chips (I used a
mix of chopped chocolate and peanut butter chips) pinch of flaky sea salt, for garnishing
About 9 - 10 am, in a large
mixing bowl, stir together the warm water / milk, yeast and 1
teaspoon of sugar.
After
about 4 minutes add the 1/2 cup of tomato puree and
about 1/2
teaspoon of smoked paprika and
mix everything together
pinch saffron threads 1 cup freshly boiled water 4
teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled
about 2
teaspoons dried onion flakes and sauteed lightly w garlic) 1/2
teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1
teaspoon kosher salt or 1/2
teaspoon table salt, or to taste 1 pound frozen
mixed seafood (I used 5 - 6 oz.
ingredients SWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (
about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1
teaspoon salt 1
teaspoon cinnamon 1/2
teaspoon nutmeg 1 15.25 - ounce box yellow cake
mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chilled)
Add 4 ounces of cream cheese into a bowl, dice 4 ounces of smoked salmon, which is
about 2 slices (the easiest way to dice up smoked salmon is to roll up each slice like a cigar, cut it right down the middle and then thinly slice it), then add the diced smoked salmon to the bowl with the cream cheese, next add 1/2
teaspoon of dried dill, 1/2
teaspoon of onion powder, season with freshly cracked black pepper and
mix everything together until well
mixed, cover with seran wrap and add to the fridge for at least 15 minutes
After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything with sea salt and freshly cracked black pepper and
mix everything together, cook for
about 2 minutes, then add a 1/2
teaspoon of smoked paprika,
mix it with the rest of the ingredients and then add 1 cup of water into the sauce pan, season with a little more sea salt and turn up the fire to a high heat
when you make tzaziki just grate your pealed cucumber, squize to get rid of reduntant fluid, add a bit of pepper, olive oil, grated garlic (you can use garlic powder or paste too), greek yogurt and
mix it all, then finally add
about a
teaspoon of red wine vinegar, that is how my mom taught me how to make it and she is married to a greek person do not buy the
mix cos it ain't the same and never will
350 grams whole - grain flour
mix (
about 1 1/4 cup) 1/2
teaspoon baking soda 1/4
teaspoon baking powder 1
teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
2 turkey breast tenderloins, split in half horizontally (
about 1 pound) 1 tablespoon olive oil 1 1/2
teaspoons Cajun seasoning 6 cups torn
mixed greens 1 1/2 cups sliced cantaloupe 1 cup fresh blueberries Crumbled Farmers Cheese (optional) Purchased Salad Dressing of your choice
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (
mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1
teaspoon canola oil (or olive oil) Additional water,
about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
Using the same pan with the same heat, add the diced onions to the pan and
mix with the oil, after cooking the onions for
about 2 - 3 minutes add the minced garlic,
mix and then add 1/2 cup of white wine and the juice of 1 lemon, then add 1/2
teaspoon of dried thyme, 1 tablespoon of fresh parsley,
mix everything together and turn up the heat to a medium - high
Once the oil get's hot add the minced garlic and the diced onions,
mix with the oil and cook for
about 3 minutes, then add the diced bell peppers and continue to
mix, after
about 5 minutes add the chopped shrimp, season with 1/2
teaspoon of dried thyme, 1/2
teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper,
mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous,
mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
Red and white quinoa
mix —
about 150 — 200g 1/2 lemon 1
teaspoon extra virgin olive oil Bunch of flat leaf parsley Black pepper 150g
mix of watercress, spinach and rocket 12 spears purple sprouting broccoli Handful of walnut pieces, chopped
Put 3 eggs, half the milk and cream mixture, 1 1/2
teaspoons salt, 1/8
teaspoon pepper and 3 gratings of nutmeg in a blender and blend on low speed
about 5 seconds to
mix thoroughly, then increase the speed to high and blend until the batter is light and foamy,
about 30 seconds.
To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2
teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in
about a 1/4 cup of extra virgin Spanish olive oil while you
mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge